Gnocchetti Pasta with Nduja & Broccoli
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Total: 35 mins
Say ‘how nduja do’ to spicy soft pork salami, which we’ve sizzled with seasonal Tenderstem® broccoli and broad beans, sweet onion and savoury olives, folded with tender gnocchetti pasta and topped with plenty of Parmesan cheese.
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892 kcal
(per portion)
Ingredients you'll need
  • 2 red onion
  • 2 garlic clove
  • 400g Tenderstem® broccoli
  • 1000g broad beans in the pod
  • 200g nduja sausage
  • 160g kalamata olives
  • 80g Parmesan
  • A handful of rosemary, leaves only
  • A handful of mint, leaves only
  • 400g gnocchetti pasta
  • 100g rocket
  • 2 lemon
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp olive oil
You'll need
  • Medium pan
  • Large frying pan
Step by step this way
  • 1.

    Fill a pan with water. Add a pinch of salt. Bring to the boil. Meanwhile, peel and finely chop the red onion. Peel and slice the garlic. Chop the broccoli into bite-size chunks. Pod the broad beans.

  • 2.

    Chop the nduja sausage into small chunks. Roughly chop the olives. Finely grate the Parmesan. Pick the mint and rosemary leaves off their stems and finely chop the leaves (but keep them separate).

  • 3.

    Pour 1 tbsp olive oil into a pan and warm to a medium heat. Add the nduja and the red onion, along with a pinch of salt and pepper. Fry for 5 mins, stirring occasionally, till the onion is soft and the nduja has started to release its oil.

  • 4.

    The water in the pan should be boiling by now. Add the gnocchetti to the pan and simmer for 8 mins till the pasta is tender, with a little bite.

  • 5.

    Slide the broccoli, broad beans, rosemary and garlic onto the frying pan. Continue to cook for 6-8 mins, till the veg are tender.

  • 6.

    Drain the pasta and tip it into the pan of veg. Add the olives, mint leaves and the juice from the lemon (or 1 half if your lemon is on the large side), along with half of the rocket and grated Parmesan. Stir and warm through for 1 min.

  • 7.

    Divide the pasta between a couple of plates. Top with the remaining rocket and Parmesan to serve.

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